Low Carb Chili Sauce
- Ready In:
- 1hr 20mins
- Ingredients:
- 7
- Yields:
-
4 pints
- Serves:
- 128
ingredients
- 2 (1587.57 g) can diced tomatoes, well drained
- 3 medium onions, diced finely
- 3 bell peppers, of any color, seeds removed, chopped finely
- 236.59 ml white vinegar
- 2.46 ml ground cinnamon
- 2.46 ml ground cloves
- 473.18 ml Splenda sugar substitute, equivalent to 2 cups of sugar
directions
- Turn all ingredients, except the sweetener, into a heavy pot.
- Bring to a boil slowly, then simmer uncovered, stirring often, for one hour or until it is reduced to a consistency that you like. If it is too watery, your toast will get soggy.
- Let it cool.
- Add the sweetener. Adjust to your taste.
- Put into Tupperware or Zip-lock bowls.
- Will keep quite a while in the fridge.
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RECIPE SUBMITTED BY
I am married to a wonderful man who does most of the cooking. Our grown son has encouraged us to choose a healthier diet by his great example.
I've never really liked cooking until lately.
I have a wonderful family recipe for chilli sauce that I got from my husband's Uncle Gordie. Try it; you'll love it.